wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

untitled

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

TRUE or FALSE. Appetizers were originally introduced by the Athenians as a buffet in the early third century B.C

a)

TRUE

b)

FALSE

2.

A French term which means “set in place” that is you have everything ready to cook and in its place.

a)

Mise’ En Place

b)

Mise’ En Plas

c)

Mis’ En Place

d)

Mis’ En Plas

3.

A finger food items served to whet appetite.

a)

appetizer

b)

sandwich

c)

noodle

d)

salad

4.

In preparing appetizers, prepare enough for your guests.

a)

false

b)

true

5.

In preparing appetizers, create appealing displays

a)

false

b)

true

6.

In serving appetizers, you should neglect knowing when to serve the appetizers

a)

true

b)

false

7.

An appetizer drink served as a first course at a meal

a)

cocktail

b)

canape

c)

petite salad

d)

chips and dips

8.

A snack food or an appetizer consisting of potato chips and crackers.

a)

cocktail

b)

canape

c)

petite salad

d)

chips and dips

9.

1. It is a French term which means “set in place” that is you have everything ready to cook and in its place.

a)

appetizer

b)

mise en place

c)

hors d oeuvres

d)

ciabatta

10.

2. This is course or dish which is usually served at the beginning of a meal.

a)

soup

b)

main course

c)

dessert

d)

appetizer

11.

3. Which of the following should be practiced when using a cutting board to reduce the spread of bacteria?

a)

Use the same chopping board for different kinds of food

b)

Keep a separate chopping board for your meat and your vegetables

c)

Clean the chopping board if needed

d)

Scrape chopping board before using

12.

5. Why are appetizers prepared in small bites?

a)

Beautiful things come in small sizes

b)

Expensive things come in small items

c)

It is nice to prepare if that way

d)

It is so as not to spoil the main dish after eating it

13.

6. Who introduced appetizer in early 3rd century B.C?

a)

Athenians

b)

Americans

c)

Filipinos

d)

Romans

14.

8. When was appetizer placed as a precursor to a meal?

a)

20th century

b)

3rd century B.C.

c)

19th century

d)

1860

15.

9. What was the first appetizers introduced by Athenians?

a)

aperitifs

b)

breads

c)

sturgeon and sea urchins

d)

lamb meat

16.

6. Who introduced appetizer in early 3rd century B.C?

a)

Athenians

b)

Americans

c)

Filipinos

d)

Romans

17.

A french term for appetizer.

a)

hors d’oeuves

b)

hours d’oeuves

c)

hors d’ouves

d)

huors d’ouves

18.

To put something on (food) as a decoration

a)

design

b)

Garnish

c)

decor

d)

toppings

19.

In choosing appetizer, it must complement with the main course.

a)

false

b)

true

20.

In preparing appetizers, create appealing displays

a)

false

b)

true

21.

A snack food or an appetizer consisting of potato chips and crackers.

a)

cocktail

b)

canape

c)

petite salad

d)

chips and dips

22.

These are used to measure dry and liquid ingredients in small quantities.

a)

measuring cups

b)

measuring spoons

c)

mixing bowls

d)

chinoise

23.

It refers to a platter of raw vegetables such as carrots and celery.

a)

Dips and spreads

b)

Crudités

c)

Fresh fruit platter

d)

Canapés

24.

It is considered as dieter's delight.

a)

Deep-fried appetizer

b)

Dips and spreads

c)

Steamed appetizer

d)

Grilled appetizer

25.

It consists of small, thin slices of cold cuts like pepperoni, salami, bacon, and ham.

a)

Meat tray

b)

Cheese tray

c)

Fresh fruit platter

d)

Grilled appetizer

26.

What are the other terms for appetizer ? (Select all answers that may apply.)

a)

starter

b)

antipasti

c)

hors d'ueovre

d)

hors d'oeuvre

27.

It is a combination of different cubed vegetables such as bell peppers, mushrooms, tomatoes, and onions.

a)

Deep-fried appetizer

b)

Steamed appetizer

c)

Grilled appetizer

d)

Crudités

28.

This appetizer is done by submerging the ingredients into hot oil for frying.

(a)  

29.

It is basically made with crust,spread, and garnish.

a)

canapé

b)

crudités

c)

steamed appetizer

d)

dips and spreads

30.

It consists of different types of dressing that can either be served hot or cold to complement the food.

a)

canapé

b)

crudités

c)

steamed appetizer

d)

dips and spreads

31.

It is rubbed evenly on the base to provide better taste.

(a)  

32.
a)

wire whip

b)

zester

c)

butter curler

d)

kitchen shears

33.
a)

butter curler

b)

zester

c)

ball cutter

d)

paring knife

34.

A sharp edged scoop for cutting out balls of fruits and vegetables.

(a)  

35.
a)

french knife

b)

paring knife

c)

cutting board

d)

kitchen shears

36.

It is the most essential activity done after preparing appetizer to maintain freshness and avoid spoilage.

a)

Storing

b)

Freezing

c)

Chilling

d)

Cooling

37.

These are the tools and equipment in storing appetizers EXCEPT.

a)

Refrigerator

b)

Chillers

c)

Platter

d)

Containers

38.

It is the process where a food product becomes unsuitable to ingest by the customer.

a)

Trimmings

b)

Storing

c)

Food spoilage

d)

Food contamination

39.

Guard or protect food during distribution or serving.

a)

True

b)

False

40.

These appetizers are made out of thin slices of bread in different shapes.

a)

Cocktails

b)

Canape

c)

Hors D' Oeuvres

d)

Relishes

Similar Resources on Wayground

PAS Genap PKWU Kelas XI-IPS TP. 2022/2023

40 questions

PAS Genap PKWU Kelas XI-IPS TP. 2022/2023

quiz

Worksheet

•

9th - 12th Grade

Unit Assessment ( Appetizer)

35 questions

Unit Assessment ( Appetizer)

quiz

Worksheet

•

9th - 12th Grade

Metabolic Syndrome Quiz

39 questions

Metabolic Syndrome Quiz

quiz

Worksheet

•

10th Grade